Focaccia Bread

2 tsp rapid rise yeast
1 tsp sugar
1 cup plus 2 T warm water
1 T. olive oil
1/2 tsp. black pepper
1 tsp. salt
1 tsp dried rosemary
3 cups flour

For Top:
2-6 T. olive oil
1/4 to 3/4 cup Parmesan cheese
rosemary
pepper

In large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with wooden spoon. (If you have a free-standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough 5 minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425. Press dough into 12-inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve.